INSPIRED BY TRADITION
Wood-fired pizza made with real ingredients, real fire, and real experience.
From the ingredients we source, to our custom oven, to the wood that fuels our fire, every decision is rooted in tradition and guided by the craft of true wood-fired cooking.
Built around
doing things the
old school way
THE INGREDIENTS
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Our sea salt comes from the Trapani saltworks, through centuries old tradition of naturally evaporating seawater by sun and wind.
As the brine concentrates, salt forms in thick and natural layers, and is harvested with care to preserve the crystals.
The result is a clean, balanced salt rich in natural minerals that adds depth of flavor without overpowering a dish.
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Our Sicilian oregano is grown in rugged, sun-soaked terrain where the plant develops its natural intensity.
It is harvested by hand and dried whole on the branch, preserving its essential oils and vibrant aroma before we crush it by hand in-house.
The result is a bold, aromatic oregano with layered notes of spice, mint, and thyme that brings depth and character to the food.
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We use Corto extra virgin olive oil, rooted in generations of Italian food tradition and a true farm-to-table approach that begins with care in the grove.
The olives are harvested in early fall at peak freshness and pressed the same day to preserve their natural aroma and character.
The result is a bright, balanced olive oil that stays true to the essence of the fruit, bringing depth to every bite.
THE DOUGH
Made fresh and from scratch, daily and by hand. Using only the best premium Italian “00” flour and highest quality DOP products. Simplicity is key. We take pride in precision, care, and tending to the small details.
*NATURALLY VEGAN
WE ARE
WOOD FIRE
Wood is our only cooking source. NO gas, NO shortcuts. Our firewood is locally harvested and kiln-dried through a 44–48 hour heat-treatment process, ensuring it’s free of pests, mold, and additives. We use a hardwood blend of cherry, hickory, maple, beech, ash, and white oak. This blend is a signature part of our process.
OUR OVEN
Our wood-burning oven was handcrafted by Marra Forni. Each brick is composed of authentic, volcanic ash from Mount Vesuvius in the Naples region. The materials and craftsmanship lend themselves to an oven that eliminates moisture, and heats up to 1,000∘F for the best crust.
Unmatched Quality— Unmatched Flavor
MEET JOSIE
Josephine “Josie” Giglio is one of New York City’s most respected pizzaiolas. Born and raised in NYC, and growing up in a strict Italian household, her mother from Sicily and father from Calabria, cooking was central to daily life.
Josie built her career working in prominent pizzerias and restaurants across the five boroughs before owning and operating well-known eateries including Rizzo’s Fine Pizza and Nina’s Pizza & Pasta.
After years of experience and accolades, Josie set out to create her own pizza menu, one that fully reflected her roots, standards, and dedication to quality. Josie’s Pizza Bar was born when she took her wood-burning oven on the road as a pop-up. As word spread and demand grew, her creative sprit led her to build a one-of-a-kind wood-fired pizza truck. Ultimately her core passion was about making sure everyone felt at home, quickly making it clear that a storefront was the natural next step.
Every ingredient we use is either homemade, sourced from the highest quite producers or imported from Italy. The only way to truly understand the difference is to taste it. We hope you feel at home with every bite.
